Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(392 ratings)

Ready in 30 minutes, plus cooling

Easy

Cuts into 10 slices

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake too

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
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Ingredients

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
  • icing sugar, to decorate

Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.

  4. Turn onto a cooling rack and leave to cool completely.

  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.

  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.

  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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Comments, questions and tips

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michellesmith9
23rd Oct, 2012
5.05
Simply splendid! I've made this cake several times now, following the recipe precisely, and the results are always reliably delicious. A real hit with the family
michyd29
16th Oct, 2012
5.05
Forgot to give five star, should have been more...
michyd29
16th Oct, 2012
5.05
I made this cake, didn't change anything, it was perfect. Thank you so much for this recipe.
smiley212
13th Oct, 2012
4.05
Honestly guys, I came across this by googling for a sponge recipe!! This is such a good recipe; I haven't found a better recipe!! Be sure to use 3 medium or large eggs though and not 4! Also I have another tip if you want to try something different: When you fully mix all the cake ingredients and you are left with the batter, split half and put it in another bowl and add a tablespoon of cocoa powder and mix that, then put spoonfuls of each in each cake tin and don't mix fully, so that when it is cooked it will have a marble effect!! I have tried this and it does work!! and I am also waiting for my new cake to finish in 10mins! ;) haha
stsofia
13th Oct, 2012
5.05
Wonderful cake! I made it as a simple Victoria sponge cake, also iced as a birthday cake and as cupcakes - works 100% every time! The best sponge cake ever! :)
gemma_noah_rhodes
11th Oct, 2012
My 10 year old son made this cake by himself. Easy to make and tasted very nice too. Will use again :-)
ilikepasta
10th Oct, 2012
5.05
worked a treat! whipped it up for my dad when he got in from a hard day at work, he loved it!
tommy2704
8th Oct, 2012
5.05
Easy,quick,light and delicious.
bimbobaby
8th Oct, 2012
5.05
Due to having coeliac disease I had to make this gluten free and use gluten free flour etc. Baking with gluten free flour results in disaster normally as the cake crumbles etc. This worked perfectly tho. I did add a teaspoon of Xanthan gum to help and used 3 large eggs. Made in a food processor. Will defo make again. Best gluten free cake I've had shop bought ones aren't the best. Everyone enjoyed. A success!!!!
kimboperry
7th Oct, 2012
5.05
So simple , so delicious. A definite for my binder !

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